Published: Jun 6, 2018 · Modified: Feb 17, 2021 by Carolyn

Homemade Sugar-Free Chocolate Chips

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Making sugar-free chocolate chips is surprisingly easy and takes only simple 5 ingredients. Make these homemade chocolate chips for a great low carb and dairy-free option! Great in all your keto cookies, cakes, and sweet treats. Instructional video included.

If you think you might have seen these before, you have. I’ve done homemade sugar-free chocolate chips before, but this version is better and holds up to all of your low carb baking. They hold their shape perfectly and they have a deep rich semi-sweet chocolate flavor. And they honestly take only a few minutes to whip up.

While there are several good brands of sugar-free chocolate chips on the market, they can be prohibitively expensive. I love Lily’s chocolate chips but I find myself balking at $7.49 a bag. They also aren’t dairy-free and they contain a little soy, which many people don’t like. As a reader recently asked me about whether I had a decent homemade alternative, I decided I had to take matters into my own hands. I can honestly say that I have made vast strides in low carb cooking and baking in the past few years and very often my experiments lead me to new discoveries about how certain ingredients behave. I find myself storing up these little tidbits in my brain for future use. And when the time is right, a whole new idea takes shape in my brain and I can hardly wait to test it out.

How to Make Sugar-Free Chocolate Chips

The last time I made chocolate chips, I made them with butter. They were good, to be sure, but definitely a little on the soft side and they needed to be stored in the fridge and then added to the recipe just prior to baking. And although delicious, they didn’t quite live up to that true chocolate-chip flavour I had in my mind. Still, they were a good approximation and I was satisfied. But since that time, I have been playing around with other ingredients in some recipes, including cocoa butter. Unlike butter or coconut oil, cocoa butter stays solid at room temperature and it takes a fair bit of work to make it melt. For a bar of chocolate or a chocolate chip, this is an excellent quality indeed.

I also made sure to thoroughly sift both the powdered Swerve and cocoa powder before adding it to the melted chocolate mixture. This made a significant difference to the end result and the chips were much less grainy. To really sift out all the lumps, simply set a bowl below a fine mesh sieve. Measure your sweetener or cocoa powder into the bowl and use a spoon to stir it around and scrape it through the holes in the sieve.

And now that someone has come along and invented chocolate chip molds, we can even make them chocolate chip shaped! Wooohooo! Heretofore, I had always simply poured the chocolate mixture into chocolate bar molds and then chopped them, making them into low carb chocolate chunks rather than chips. I have also use these honeycomb silicon trivets, which work well and give them a very distinct shape. You can even simply pour the whole mixture into a parchment lined pan and chop them up from there. But obviously the chip mold is fun to have and they look just like the real thing.

Any way you make them, these sugar-free chocolate chips were a huge success. They blew my original attempts out of the water. First, they firmed up perfectly and I found that they didn’t need to be refrigerated after the initial chilling to stay firm. Secondly, they tasted like REAL chocolate. And why shouldn’t they? REAL chocolate is made with cocoa butter and is part of what gives it the deep, intense chocolate flavour. I had a hard time saving any of my first batch for baking with, because I just kept eating a little handful here and a little handful there as I passed through the kitchen.

And these homemade sugar free chocolate chips bake well too, I am pleased to say. I added them to some brownies, and I also baked them up in my Keto Double Chocolate Muffins. They held their shape nicely and didn’t totally liquify and run all over the pan, as I feared they might. They certainly held up about as well as any bar of chopped dark chocolate I’ve ever used.

The low carb chocolate chips melt perfectly into sugar free desserts like my keto chocolate chip cookies and Chocolate Chip Cloud Cookies, and I bet they would be delicious in Kalyn’s flourless low sugar peanut butter chocolate cookies too.

Tips for homemade chocolate chips

Melt the cocoa butter and unsweetened chocolate in a double boiler. If they are over direct heat, they are more likely to seize.
Use quality unsweetened chocolate such as Ghirardelli or Scharffenberger. Cheap bakers chocolate tends to seize more and will have a grittier texture.
Sift your powdered sweetener and your cocoa powder to get out all the lumps.
Use chocolate chip molds, silicone trivets, or any chocolate mold to shape your chocolate. Be sure to refrigerate until completely firm. After that, they won’t need to stay in the freezer or the fridge.

Sugar-Free Chocolate Chips

Making sugar-free chocolate chips is surprisingly easy and takes only simple 5 ingredients. Make these homemade chocolate chips for a great low carb and dairy-free option! Great in all your keto cookies, cakes, and sweet treats.

4.54 from 26 votes

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Course: Dessert

Cuisine: Dessert

Keyword: sugar-free chocolate chips

Prep Time: 5

Cook Time: 10

Chill Time: 1 30

Total Time: 15

Servings: servings (about 1 ¾ cups)

Calories: 83kcal

Ingredients

Instructions

In a heavy saucepan over low heat, melt the cocoa butter and chocolate together until smooth.
Stir in the sifted powdered erythritol, then stir in the cocoa powder, until smooth. Remove from heat and stir in vanilla extract.
Pour into chocolate molds or spread in an 8x8 pan lined with parchment paper.
Refrigerate until set, then remove from the molds or chop into small chunks.

Video

Nutrition Facts

Sugar-Free Chocolate Chips

Amount Per Serving (2 tablespoons)

Calories 83 Calories from Fat 76

% Daily Value*

Fat 8.4g13%

Carbohydrates 3.6g1%

Fiber 1.8g7%

Protein 1.33g3%

* Percent Daily Values are based on a 2000 calorie diet.

Supplies Needed to Make your own Chocolate Chips

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Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

4.54 from 26 votes (7 ratings without comment)